Spicy Chicken with Peppers and Basil

This is a Thai-inspired dinner derived from a Rachael Ray recipe.  It was very good and really quick to make.  (Unfortunately, I overcooked the rice…I am not used to boil-in-a-bag…I like my rice cooker better!)  Otherwise, it was yummy (or yummo-o as Rachael would say)!

Start by doing all your prep…

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  •  Thinly slice 1 onion and 2 red bell peppers.
  • Chop 5 cloves of garlic.

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  • Cut 1 pound of thin cut chicken breasts into bite size pieces and season it with s&p.  (Make sure you use a different knife and cutting board for the chicken!!)

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Once your prep is done, start the rice…

  • I used boxed Jasmine rice.  (Normally, I would use my rice cooker.  But I wanted to try the Thai-style Jasmine rice.  It was okay.  Again, I overcooked it…Safe to say I’ll be going back to my trusty rice cooker next time!)

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When the rice is about 7 minutes from being done, start the stir fry.  (Yes, it’s that quick!)

  • Heat a large wok or skillet over high heat.
  • Add 2 tablespoons peanut oil.
  • Add a 1/2 teaspoon crushed red pepper flake.  (If you like HOT, definitely add more!)

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  • Add the chicken (before the pepper flakes burn!) and sauté for about 2 minutes.

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  • Next, add the onion, peppers, and garlic.
  • Sauté for a couple of more minutes.

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  • Add about 2 tablespoons soy sauce.  Just eyeball it!  (The recipe called for fish sauce, but my husband and I despise fish sauce so I substituted.  If you like it, go for it!)

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  • Turn off the heat and add in about 20 leaves of torn basil.

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Serve the chicken stir-fry over the rice.

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Next time I would like to try Thai basil instead of regular basil.  I also may add some or even all of the garlic with the red pepper flake (before the chicken…to give the meat more flavor).  Otherwise, I wouldn’t change a thing!

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